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Bloody Mary Tomato Tarte Tatin
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Bloody Mary Tomato Tarte Tatin

A delightful twist on a traditional tomato tarte tatin
Prep Time45 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: French, Mediterranean

Equipment

  • Oven-proof frying pan (20cm)

Ingredients

Pastry

  • 220 g plain flour
  • 110 g butter cold
  • 1 pinch salt
  • 3-4 tbsp cold water

Tomato Tart Filling

  • 500g g tomatoes cherry or baby plum work well
  • ½ tsp celery salt
  • 30 g butter
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 20 g caster sugar

Instructions

Make the pastry

  • Put the flour and salt in a bowl and rub in the butter until it resembles fine breadcrumbs.
    Making the pastry
  • Add the cold water a little at a time, until the pastry comes together in a ball. 
  • Lightly flatten the ball before wrapping in clingfilm and putting in the fridge for 30 minutes.

Prepare the tart filling

  • Heat the oven to 200C/180C fan/Gas 6.
  • Add the Worcestershire sauce, Tabasco sauce, butter and sugar to the frying pan over a medium heat and bring to the boil.
  • Let it bubble away for about five minutes or until it thickens and becomes syrupy.
    Preparing the caramel
  • Take the chilled pastry from the fridge and roll out to the size of the outer edge of the frying pan. Aim for around 0.5cm thick.
  • Add the tomatoes to the pan and sprinkle with the celery salt.
  • Place the pastry on top of the tomatoes, tucking the pastry in around the edges. Prick the pastry with a fork in a few places.
    Raw Tomato Tarte Tatin
  • Place in the heated oven and cook for 30-35 minutes. The tart is ready when the pastry is golden in colour.
    Cooked Tomato Tarte Tatin
  • Leave to cool for five minutes and then run a knife (or wooden skewer if you are worried about scratching your frying pan) around the edge of the pan to loosen the edges, if required.
  • Place an inverted plate on top of the pan (make sure the plate is larger than the pan!) Take a deep breath and then flip the pan with confidence.  Lift the pan and voilà! One Bloody Mary Tarte Tatin!
    Bloody Mary Tomato Tarte Tatin

Notes

Pastry tips:
  • If you shake the bowl, the larger unmixed bits of butter will come to the top so you can rub those in some more.
  • The key to good pastry is keeping it cold so make sure the butter and water are nice and cold (and your hands too!)
  • Don't skip the refrigerating part - it helps prevent the pastry from shrinking.
Tart tips:
  • Reduce the amount of Tabasco to half a tablespoon if you like a milder Bloody Mary.
  • Leaving the tart to cool before tipping it out allows the sauce to thicken slightly.